If you dived headfirst into the cauliflower pizza crust craze, then you may have had your share of mishaps. It’s really hard to get the recipe just right so that the cauliflower pizza crust holds its own. I’ve failed time and time again, and I find that in order to make the crust just right, I often have to add something that compliments its inherent lightness, be it more cheese or more eggs. So when I began to ponder ways to contain the crust so that it holds shape and doesn’t stick, the muffin tin came to the rescue. Here is a foolproof recipe for cauliflower pizza bites. Enjoy with your favorite add-ins, from spices to herbs to leftover veggies.

Preheat the oven to 425 degrees Fahrenheit lightly grease a cupcake tin that can hold up to 12.

Either grate or add the cauliflower to a food processor and pulse until grain-like. Place the cauliflower “flour” atop and in the center of a thin towel. Fold the edges of the towel to the center and grip them with your hand while you use your other hand to wring out the excess water. Add the cauliflower to a large bowl and mix with the remaining ingredients.

Scoop into the cupcake tins, rising as far up the height of each one according to your size preference or what you consider fit as a snack. Cook for 25 minutes or until firm and the tops have brown. Let cook slightly and serve with your favorite warm tomato marinara sauce. You can also enjoy these cauliflower pizza bites when cold!

Aylin Erman is founder of GlowKitchen. There she shares step-by-step picture recipes of her plant-based creations. Aylin lives and works in Istanbul as a writer and editor at the country’s first-ever green-living and sustainability platform, Yesilist. Like her on Facebook and follow her on Twitter to keep up with food news and recipes.